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Thursday, July 16, 2009

L’ Atelier Vi turned 2!! Time seems to have gone by so quickly! I’d like to thank all the readers of my little blog for your support. I would not have gone this far without you. I’ve been inspired by all your feedback and truly grateful to your kind comments over the year!!

As this being said, it calls for a celebration!! Besides whipping up a little something to celebrate the anniversary, I also got you a little something in return of your continuing support of this little blog of mine. Remember what I did for the 1st anniversary? Well, you don’t have to do anything this time…umm…other than leaving a mark on the comment page of this post so that you can be enter into the drawing by 7/31!!! As for the gifts I picked out for you, there are 2 sets – each consists of a box of 2 copper cookie cutters and a simple apron of black rose pattern (sewn by me). I hope you’ll like them =)

Now, let’s talk about the little something I made for the anniversary. Giving this special occasion, I attempted something from my too-hard-to-do list! A dessert conjured of layers of feullitage and pistachio cream from a pastry book written by Chef Koji Yamamoto of Patisserie Les Planetes. Feullitage or puff pastry as known to most, is not something myself and most people would have the leisure to make regularly given its lengthy method (precise technique too). I have been dragging until this very day to finally give it a try because I was repeatedly told by many baking enthusiasts that all I need to master fabulously flaky feullitage is flour, butter and plenty of time and patience - the repetitive roll-fold-rest process will take up a good amount of time (a day & a half to be exact).You know how people said about good things need time? They were right! Indeed a lot of time but the end result worth every minute of it. The lengthy process yields a layered pastry structure of unparalleled lightness and flakiness and once you take a bite into the ultimate buttery goodness, you’ll be hooked for life!!

As for the pistachio mousseline, it is relatively easy. The hardest part was trying to find the pâte de pistache, which I found here (I just love this place!). As for the griotte cherry in liquor (another hard to find item in the States), I happened to find it in a local specialty shop in Berkeley; however, you can replace this by using Bing cherries or Rainier cherries coated lightly with Kirsch and a sprinkle of vanilla sugar. Because both the pistachio mousseline and mille-feuille are loaded with butter, you can imagine how rich and creamy this dessert is. I suggest serving it with some sorbet high in acidity (like lemon or passion fruit) to cut the creaminess.

For the Feullitage:Night BeforeArrange the butter slices into a square on a piece of plastic food wrap, put another piece of food wrap on top then mash the butter into 1 big square using a rolling pin; refrigerate it until firm. Make the base also known as a détrempe next. Using a food processor, process flours, cold butter cubes, water and salt until the dough is well combined. Turn onto a lightly floured surface and form dough into a ball. Wrap the dough in plastic food wrap and leave to firm up overnight in the refrigerator.

Next DayRoll out pastry dough on a floured surface to a square slightly bigger than the butter block then arrange the butter block in the center, pull in all 4 corners toward the center then flip it over and roll it out to a rectangle. Fold the top third of pastry to the middle third then fold up bottom third. Turn counter clockwise so opening is on the right, roll out pastry to a square, cover with plastic wrap, refrigerate until firm (1-2 hours). Repeat 5 more times, resting in between.

Divide the dough into 2 halves, wrap 1 half in plastic food wrap, store it in a airtight container and place it in the freezer, it will keep for months. Roll out the other half of pastry dough to 3mm (1/8 inch) thick, prick dough all over with a fork and let chill for 15 minutes or until the dough is firm enough. Meanwhile, preheat oven to 400°F/200°C. Place dough in a jelly roll sheet pan lined with parchment paper, place a wire rack on top (to prevent dough from puffing) and bake for 30 minutes or till nicely browned and cooked through. Remove and let cool.

For the crème pâtissière:Combine milk, vanilla pod and seeds in a medium saucepan. Bring to a simmer over medium heat. Meanwhile, in a large bowl, whisk together the egg yolks, sugar until mixture turns pale yellow. Add in the cornstarch and whisk until combined.

Remove the milk mixture from the heat and add a little to the yolk mixture to warm it first, whisking constantly to keep the yolks from cooking. Pour the rest of the hot milk into the egg mixture, whisking constantly as you pour. Strain the mixture into a clean saucepan.

Return the custard to the stove and cook over low heat, whisking constantly. Let the custard cook for 1-2 minutes until it is thick enough to coat the back of a wooden spoon. Using a fine sieve; strain the mixture into a clean bowl. Cover the surface with plastic wrap and refrigerate until chilled.

For the pistachio mousseline:Using a handheld mixer, beat the chilled crème pâtissière over medium speed until smooth. Fold in the pâte de pistache, beat until combined then fold in the unsalted butter and beat until combined. If not being use immediately, please refrigerate (just whisk until smooth before use).

Assemble:Place a tear drop shaped mousse ring on top of the puff pastry, trace the outline using a paring knife and cut out 15 pieces. Spoon the pistachio cream inside a piping bag fitted with a round tip. Arrange 5 tear drop shaped mousse rings on a sheet pan, put 1 piece of puff pastry inside each ring, arrange some griotte cherry halves, pipe a layer of cream on top, level with the back of a spoon, put in another piece of puff pastry, press down lightly to release any air bubbles, arrange some more griotte cherry halves, pipe another layer of cream almost to the top, level with the back of a spoon, put another piece of pastry on top and press down lightly to release any air bubbles. Refrigerate until firm.

Brush a layer of warm apricot jam on the top then carefully push out the cakes from the rings. Arrange 2 rainier cherries on top then a piece of Isomalt sugar decoration, viola!

Beautiful presentation on cake making & deco. Very inspiring indeed. Vi, you have definitely got me more and more into cake making!

Admire your consistency for keeping up with blog writing too... especially printing it in two languages... its well worth waiting for the update (i check your blog on dad-to-day basic albeit this is my first attempt leaving a comment).

And yes, i would love to have a chance to wear your home-made arpon - please put me into your lucky draw! Happy birthday btw...

this petite cake is awesome, i just love the Feullitage, as it is eggkess and can be very vegeterian! lol! I amm going to consider to use this for my coming project, honored to have read this lovely jewel from yoursself, cant wait to see your coming creations, jewels & diamonds, so well polished! :)

I've been wanting to make my own puff pastry for the longest time too (I'd really like trying to make my own Palm Leaves), but the process just seems sooooo long and complicated. Your cake just looks delicious!

ViVi~ happy anniversary!! you're truely one sweet sweet girl, not only share the recipes, the cooking tips & the pretty pics, but u even send us gifts! the cookie cutters are just so cute, & you sewed an apron...so sweet!! your pictures let me understand what happens when an artist loves desserts~ ^^

I wish I can read Japanese like you do. Everytime I pass by those Japanese bookstores, and see those beautiful dessert books, I'd think of you. =) For now, I'll just wait till your trials, and follow you. hehe....=p

You are right. Good things need time and I've finally read through your recipe and good story. I am very moved by your discipline, dedication and of course, talent! Lovely Mille-feuille Pistache Griotte!! I'm imagining how well it'll go with champagne, or even nice red wines.^^